A Fresh and Simple Basil Chicken with Tomato & Zucchini Risoni

Risoni looks like rice but is actually a small, seed-shaped pasta that can be enjoyed hot or cold. It is available in packets in the pasta aisle of the supermarket.

Tip: Always shred basil just before using otherwise the edges may bruise and turn black.

Try this fresh and simple dinner! And the leftover risoni also makes a next-day lunch!

cr: WeightWatchers


PREP TIME: 15 Mins



- Pasta 220 g, (risoni)

- fresh basil ¾ cup(s)

- skinless chicken breast 430 g (4 x 120g), fat trimmed, halved horizontally

- fresh lemon rind 1 tsp, finely grated

- lemon juice 2 tbs

- garlic 1 clove(s), crushed

- olive oil 1 tbs

- zucchini 2 medium, thinly sliced

- green beans 300 g, trimmed, cut into 3cm lengths

- cherry tomato 200 g, (or grape), halved

- salt reduced chicken stock ½ cup(s), (125ml)

- rocket 200 g, trimmed

- oil spray 1 x 3 second spray(s)


1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.

2. Meanwhile, finely shred ¼ cup basil (see tip). Place chicken, rind, juice, shredded basil, garlic and half the oil in a large bowl. Season with salt and freshly ground black pepper. Toss to coat.

3. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.

4. Heat remaining oil in a large saucepan over medium-high heat. Cook zucchini, beans and tomatoes, stirring, for 2 minutes or until vegetables are softened. Add stock and risoni and cook, stirring, for 2 minutes or until heated through. Stir in remaining basil and season with salt and freshly ground pepper. Serve risoni with chicken and rocket.

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